July is the best month for strawberries in Norway, so I decided to make an exciting dessert with the delicious red berries we all love. Normally, I like to keep simple, but this time I wanted to try to make something you could expect to get a fancy restaurant. Don’t get me wrong, it is fairly simple to make, with not too many ingredients. The result? Awesome!

It’s that time of year where your herbs are just exploding. It’s really hard or nearly impossible to keep up with the growth factor of these beasts during this season. What should you do? Use everything and end up ruining your dishes? Throw them away? No, let’s make an infused salt with them!

Finally got my Sous Vide equipment! =) Heard so many things about Sous Vide Salmon that this simply had to be the first thing to try out! I was not disappointed at all! You can use this recipe without a Sous Vide machine as well, in a sauce pan etc with thermometer. Use a lot more water than needed to make it easier to keep control of the temperature.

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About me

My name is Øyvind, and I am the author of this blog. I am 28 years old and live in Bergen, Norway. I work as an engineer at daytime, and home chef in the afternoon.
My interest for food goes all the way back to the age of 6. That's when I started to prepare my first basic meals and preparations in our family. I am mostly self taught, but have received tips from friends, chefs and of cook books.
I hope you enjoy my blog! :) If you want to get in touch if with me, please use the contact form.